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Starch in food: structure, function and applications (Second edition.)

Nilsson, Lars(Edited by)Sjoo, Malin(Edited by)
Part of the Woodhead Publishing Series in Food Science, Technology and Nutrition series
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This title reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food.

The new edition is fully updated and brings new chapters on starch and health, isolation, processing, and functional properties of starch.

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Product Details
Woodhead Publishing
0081008961 / 9780081008966
eBook (Adobe Pdf, EPUB)
664.2
06/12/2017
England
English
893 pages
Copy: 10%; print: 10%
Previous edition issued in print: 2004 Description based on CIP data; resource not viewed.